Recipe for Coconut Shrimp Curry

Coconut Shrimp Curry with Basmati Rice

As many of you already know my oldest son is a shrimp fanatic. He could eat shrimp three times a day and be completely happy. Especially if it also involved bacon in some manner. My mother had a shell fish allergy growing up so we rarely ate shrimp at home and it was always too expensive at restaurants. Luckily I haven't seemed to have inherited the allergy (except I avoid oysters) so my family has shrimp once every week or two. My kids could eat shrimp plain, but my husband and I prefer sauces and curries. Last week I tried a new recipe for Coconut Shrimp Curry from the Oxygen Summer Meals 2012.

This recipe has 14 ingredients. It takes 40 minutes of total time, all of which is active and makes 4 servings. I only made a few changes to the original recipe. First I served the curry over basmati rice. I used one large red onion and bought pre-sliced shiitake mushrooms. As I always do I bought wild caught US shrimp. The majority of the time spent in this recipe is from peeling and de-veining the shrimp. Since I do it so frequently I can get it done pretty quickly and I buy extra large shrimp which has about 20 shrimp to the pound.

My family loved this recipe. It had a little bit of kick from the sambal oelek, but not enough to be spicy. There were no leftovers since my kids ate their servings and the extra sauce that was left. If you don't want to serve the curry over rice it would also be delicious alone.

This recipe is not currently available online, but can be found in the Oxygen Summer Meals 2012 on page 48.